This morning I wanted to attempt making a mighty version of the Metropolitan Bakery Millet Muffin, and I must say, I totally succeeded.
This is not the most efficient muffin recipe, but it is well worth the extra steps.
Turn oven to 375 degrees
2 cups toasted millet*
1 1/2 cups white flour**
1/2 cup what bran
2 cups wheat flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
3 eggs
3 flax seed egg substitutes*** (again, you could just do 6 eggs and not the substitute)
1/2 cup milk
2 teaspoons vanilla extract
3/4 cup butter
2 cups brown sugar, packed
Mix together the dry ingredients. In another bowl, whisk together the eggs, flax substitute, milk and vanilla.
In a mixer with the paddle, beat the butter and sugar until totally mixed. Turn to low speed and alternate adding the dry mixture and the wet mixture. Do not over mix (you don't want the eggs to get beaten in the process).
Spoon the batter in to papered muffin tins, and bake for 15-20 minutes. Rotate the pans half way through. When a tester comes out clean, let cool in the tins for a few minutes and then remove to a cooling rack! Voila!
*Toast the millet by spreading them out on a baking sheet and bake for about 10 minutes at 350, shaking the sheet every couple of minutes so all sides of the millet get toasted.
**Instead of white flour, wheat bran and wheat flour, you could use 4 cups of all purpose or 4 cups of wheat.
*** flax seeds make an AWESOME egg substitute. I did only because I need as much flax in my diet as possible. I have no aversion to eggs, I promise. Mix 1 tablespoon of ground flax seeds (which you can do in a coffee grinder) with 3 tablespoons of water to substitute for one egg.
Healthy? Mostly. Delicious? Definitely.
